摘要
通过白酒醉酒度评价技术、判定浓香型白酒醉酒度影响因子的技术体系和低醉酒度优质浓香型白酒生产技术等关键技术的研究与应用,从自然发酵的浓香型白酒中找到影响醉酒度的主要因子,通过生物技术和发酵工艺的研究与应用,实现了低醉酒度优质浓香型白酒生产的规模化生产。
The key technologies including evaluation techniques of Luzhou-flavor liquor＇s degree of drunkenness,technical system of determining the impact factors of degree of drunkenness and production technologies of low degree of drunkenness high-quality liquor were studied.The main factors that impact on Luzhou-flavor liquor＇s degree of drunkenness were found.Through research and application of biotechnology and fermentation process,large-scale production of low degree of drunkenness high-quality liquor was achieved.
出处
《酿酒》
CAS
2011年第6期23-25,共3页
Liquor Making
关键词
低醉酒度
浓香型白酒
关键技术
low degree of drunkenness
Luzhou-flavor liquor
key technology
